No-Bake Pumpkin Cheesecake
With its delicious pumpkin cream cheese filling, piled into a chilled in a gingersnap crumb crust, this no-bake dessert will be the hit of any holiday gathering.
Servings: 8 -10 servings
Calories: 297kcal
Ingredients
For the crust
- 1 1/2 cups gingersnap cookie crumbs
- 2 tablespoons sugar
- 5 tablespoons butter softened
- Pinch of salt
For the cheesecake
- 2 8 oz. packages cream cheese, softened
- 1 cup sugar
- 1 15 oz. can pumpkin
- 1/2 teaspoon pumpkin pie spice
- 2 8 oz. containers frozen whipped topping, thawed
Instructions
- In medium bowl, combined the ingredients for the crust. Press into the bottom of a 9-inch springform pan. Refrigerate until ready to use..
- With an electric mixer, beat the cream cheese and sugar until no lumps remain. Mix in the pumpkin and pumpkin pie spice until smooth. Fold in the whipped topping.
- Spoon the mixture evenly into the prepared crust. Refrigerate for at least 4 hours, or overnight, before serving.
Nutrition
Serving: 1g | Calories: 297kcal | Carbohydrates: 50g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 239mg | Fiber: 1g | Sugar: 30g